[Sca-cooks] scallops

Elaine Koogler kiridono at gmail.com
Fri Oct 3 06:49:32 PDT 2008

Usually, what I do is to brush the scallops (I use the larger sea
scallops...I think their flavor is better) with butter, then sprinkle on
some salt, a little pepper and either a seafood seasoning (I like Stubbs
Rosemary and Ginger Rub or perhaps a light touch of Old Bay) or maybe some
marjoram or tarragon, then broil.  As is the case with most seafood, be very
careful not to over cook them...they should be lightly browned on each side.


On Fri, Oct 3, 2008 at 4:09 AM, Stefan li Rous
<StefanliRous at austin.rr.com>wrote:

> Gunthar commented:
> <<< But I'll also need to do it with brisket because Elizabeth doesn't
> like lamb. Personally I think it is similar to her not liking
> scallops until she had a properly prepared one. >>>
> So what is your favorite method/recipe for cooking scallops?
> I'd like to try cooking scallops sometime.  They do tend to be expensive,
> so it will probably have to wait until I'm employed again, though. Of
> course, that's why I haven't cooked them before. Although some types, bay
> scallops?, are cheaper than others.
> A quick search in the Florilegium does turn up a number of period recipes
> for scallops, but at the price of scallops I'm not sure I'd do the ones that
> have you mincing or grinding up the scallops. Might as well use a cheaper
> fish for that.
> I wonder if scallops are another of those foods, like lobster, which have
> done a flip-flop from being poor people's food to being expensive delicacies
> for the more well off.
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>   Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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